Cinnamon Rolls
I use to make these cinnamon rolls,
when I worked in a bakery in Colorado.
They are very easy to make but it does take some time.
Basic Sweet Dough Recipe.
3/4 cup of milk
1/2 cup sugar
1 1/4 teaspoon salt
1/2 cup butter
2 packages active dry yeast
1/3 cup warm water
3 eggs room temperature
5 to 6 cups Flour
Heat over low heat until
butter is melted and sugar is disolved.
Put 5 cups of flour into mixing bowl.
If you have a dough hook it is better to use this.
Sprinkle in both packets of yeast into flour.
Add the warm water and milk mixture and mix for
2 minutes or until dough
pulls away from bowl and clings to hook.
Add at this time more flour
if needed 1/2 cup at a time. Knead 2 minutes longer.
Place in grease bowl, turning to grease top.
Cover and let rise for about 1 hour or until doubled.
Roll dough to about a 10 X 30 X 1/4 inch rectangle.
Spread Cinnamon Spread to cover all of rolled dough.
Roll tightly from long side to form a roll.
When this is finished pull
both ends lightly and stretch. Release both
ends so dough will relax.
Cut rolls into 1 inch slices.
Place into a greased pans. Let rise again for about 1 hour.
Bake at 350 degrees for about 15 to 20 minutes.
Makes about 24 Cinnamon Rolls.
Cinnamon Spread
- 1 cup butter room temperature
- 3/4 cup brown sugar
- 1 tablespoon ground ginger
- 1 tablespoon ground cloves
- 3 tablespoons raspberry preserves or jam
Cream butter until light and fluffy.
Add brown sugar, ground ginger
and ground cloves. Mix until creamy.
Add the raspberry preserves and cream until mixed.
If you like you can ice with a powder sugar icing.
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